Soup Lorraine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Blanch the pound of almonds, and beat them in a fine mortar, with a very little water to keep them from oiling.
  2. Pound the white part of a large roasted fowl and the yolks of four poached eggs together as fine as possible.
  3. Pour three quarts of strong, fat-skimmed veal broth into a stew-pan with the pounded almonds, fowl, and eggs, and mix well.
  4. Boil gently over a slow fire.
  5. Mince the white part of another fowl very fine.
  6. Season the minced fowl with pepper, salt, nutmeg, and a little beaten mace.
  7. Put in a bit of butter about the size of an egg, with a spoonful or two of the soup strained, and let it over the fire to be quite hot.
  8. Cut two French rolls into thin slices, and set them before the fire to crisp.
  9. Take one of the hollow loaves made for oysters, and fill it with the minced fowl, closing the roll as neat as possible, and keep it hot.
  10. Strain the soup through a very fine sieve into a clean saucepan, and let it stew till it is of the thickness of cream.
  11. Put the crisped bread into the dish or tureen, pour the soup over it, place the roll with the minced meat in the middle, and serve.
Original Text
Soup Lorraine. TAKE a pound of almonds, blanch them, and beat them in a fine mortar, with a very little water to keep them from oiling. Then take all the white part of a large roasted fowl, with the yolks of four poached eggs, and pound all together as fine as possible. Take three quarts of strong veal broth, let it be very white, and all the fat clean skimmed off. Pour it into a stew-pan with the other ingredients, and mix them well together. Boil them gently over a slow fire, and mince the white part of another fowl very fine. Season it with pepper, salt, nutmeg, and a little beaten mace. Put in a bit of butter about the size of an egg, with a spoonful or two of the soup strained, and let it over the fire to be quite hot. Cut two French rolls into thin slices, and set them before the fire to crisp. Then take one of the hollow loaves which are made for oysters, and fill it with the minced fowl: close the roll as neat as possible, and keep it hot. Strain the soup through a very fine sieve into a clean saucepan, and let it stew till it is of the thickness of cream. Put the crisped bread into the dish or tureen, pour the soup over it, place the roll with the minced meat in the middle, and serve it up.
Notes
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